Preparation: 20 min
Cooking: 15 min
250 ml (1 c) plain yoghurt
½ red onion, finely chopped
3 large gherkins, finely chopped
30 ml (2 T) capers, chopped
30 ml (2 T) lemon juice
salt and pepper
4 slices wholewheat bread, toasted
30 ml (2 T) dried parsley
10 ml (2 t) garlic salt
4 x 200 g boneless hake fillets
4 burger rolls
4 tomatoes, sliced
2 handfuls of rocket
2 lemons, quartered
Preheat the oven to 220 °C.
1 Tartar sauce: Mix the ingredients in a bowl. Cover and chill until needed.
2 Burgers: Blitz the wholewheat toast in a blender to form crumbs and transfer to a bowl. Stir in the dried parsley and garlic salt. Spread the mixture out on a large plate.
3 Lightly whisk the eggs in a shallow bowl.
4 Dip the fish fillets first in the egg, then in the crumb mixture, making sure they’re evenly coated.
5 Arrange on a baking tray and bake for 15 minutes or until the fish is done.
6 Split the burger rolls in half and fill each with sliced tomato, rocket, a fish fillet and tartar sauce. Serve with the lemon wedges on the side.